Grilled Rotisserie Prime Rib

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We get it. Prime Rib, or standing rib roast, is an expensive cut of meat. With the expense comes the added pressure that, if you are not on your A-game in the kitchen, well, you’ve probably just made an expensive mistake! And no one wants to have to eat peanut-butter-and-jelly sandwiches when they’re craving a fine, juicy slab of beef.

Here at Char-Broil®, we feel your pain. That’s why we’ve come up our most foolproof prime rib recipe yet.

We have two tips to consider when grilling a rotisserie prime rib.

1. Most guests enjoy it medium-rare to medium – if someone must have medium-well or well done, I recommend you finish it on the grill after cooking the entire roast. You can always add heat to something that isn’t done enough, but can’t take it away!

2. “Balance” is the key word to remember when using a rotisserie to cook. The meat needs to be balanced to ensure it cooks evenly and doesn’t over work the motor.  This method of cooking is time tested to produce excellent roasted meat flavors. Add a chunk or two of your favorite wood to generate some smoke and you’ve got a perfectly prepared meal.

 

Prime Rib on the Rotisserie

Rating: 51

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 8 servings

Prime Rib, or standing rib roast, is an expensive cut of meat. Most guests enjoy it medium-rare to medium - if someone must have medium-well or well done, I recommend you finish it on the grill after cooking the entire roast. You can always add heat to something that isn't done enough, but can't take it away!

Ingredients

  • 5 lb rib roast
  • Salt & Pepper to taste

Instructions

  1. Remove cooking racks and preheat the grill to medium heat. Note: You'll want to maintain a constant temperature during cooking of between 275F and 300F degrees.
  2. Place spit on rotisserie unit, turn on and close hood.
  3. Cook to a to an internal temp of 135F degrees for Rare or 145F degrees for Medium-Rare.  Note: To check temp, raise hood from time-to-time and use an instant read thermometer inserted into the roast so that it avoids fat, bone and the metal spit.
  4. When internal temp is approximately 5-10 dgrees below the target you desire, remove and place on plate or tray, cover with aluminum foil and a kitchen towel - allow to rest about 20 minutes while the internal temperature continues cooking the roast to the target temp.
  5. The recommended resting time is approximately 20 minutes before slicing.
http://www.charbroil.com/community/grilled-rotisserie-prime-rib/
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9 thoughts on “Grilled Rotisserie Prime Rib

  1. We just got a new Char-Broil infra-red grill and want to make prime rib or standing rib roast for Easter. If we kept the grill temp 275 – 300F as per above recipe, approximately how many minutes per lb should we have it on for medium-rare?
    Thanks!

  2. I have the same question. Have looked everywhere. It is important because you need some idea of how early to start cooking!

  3. Absolutely great question!

    There are some variables you always have to consider and the first one is:

    “What is the temperature of the meat when you begin?”

    Most folks don’t think about that starting point – but it’s so very important to help you plan and understand how long something will need to cook to achieve the final resting temperature.

    AND..

    “Will you be roasting with the hood closed?”

    The added heat trapped under the closed hood will speed the process.

    —————-

    OK – I always plan on about 15 minutes per pound — over all. But the first 50+ degrees cook slower than that last 20 degrees – so keep an eye on a well positioned accurate meat thermometer in the end of the meat so you can view….but remember, if you are lookin’ it’s not cookin’!

    For more help on this and other cooking questions for YOUR grill – head over to the Char-Broil LIVE Community Forums. There is a tab at the top of this page. Members of the forum share tips, tricks, recipes and more about the cookers they own.

  4. I always plan roughly 3 to 4 hours, as long as the roast 6+ lbs. whether it’s 6lbs or 15lbs , the cooking time will be about the same, because the depth of heat penetration is relatively the same. As you increase in size on a ribeye roast, they just get longer, not necessarily thicker.

  5. Any thoughts or advice on which prime rib style is best for rotisserie, bone in or boneless?

    Thank you,
    Chad

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